Barley risotto with shrimp

Name: Barley risotto with shrimp
Ingredients: 260 g millet; 0.5 Onion; Vegetable stock; 100 g Parmesan cheese (finely grated); Parsley; 2 Extra virgin olive oil; Salt and pepper; 300 g shrimp, headless; 200 g Mutti passata

This millet risotto with shrimp is made with authentic Italian tomatoes from Mutti.

All tomato products are made from 100% Italian tomatoes. To peel the tomatoes, they are peeled (unique cold peel technology) instead of boiled: this preserves the flavor of the fresh tomato!

Ingredients

260gmillet

0.5Onion

Vegetable stock

100gParmesan cheese (finely grated)

Parsley

2Extra virgin olive oil

Salt and pepper

300gshrimp, headless

200gMutti passata

Preparation

Finely chop the onion and sauté in the olive oil. Add the millet and fry for two minutes.
While stirring constantly, pour in the passata and some vegetable stock.
Let it simmer on low heat for about 20 minutes, adding a ladle of stock each time the liquid is absorbed.
Meanwhile, peel the shrimp and cut them into smaller pieces (except for 4-5). Set aside at least 4 shrimp for garnish.
Add the shrimp pieces when the millet is cooked and let simmer for another 2 minutes. Season with salt and pepper.
Cook the remaining shrimp in boiling water for a few minutes. Remove the pan from the heat and sprinkle some Parmesan cheese and 1 tablespoon of chopped parsley over the risotto.
Garnish the risotto with the remaining shrimp.